Description
A cozy bowl featuring roasted chickpeas and winter vegetables, topped with a bright tahini drizzle.
Ingredients
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 1 small butternut squash or 2 sweet potatoes, peeled and cubed (about 4 cups)
- 2 carrots, sliced on the bias
- 1 small red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- Salt and freshly ground black pepper, to taste
- 2 cups chopped kale or baby spinach
- 2 tbsp tahini
- 1 tbsp lemon juice
- 2–3 tbsp warm water (to thin dressing)
- 2 tbsp chopped fresh parsley or cilantro
- Optional: pumpkin seeds or chopped roasted almonds for crunch
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
- Toss squash, carrots, and onion with 1 tbsp olive oil, half of the smoked paprika, a pinch of cinnamon, salt, and pepper in a large bowl.
- Toss chickpeas with remaining olive oil, smoked paprika, cumin, and a little salt in a separate bowl.
- Spread vegetables and chickpeas on the baking sheet and roast for 25–30 minutes, turning once.
- While roasting, heat a skillet over medium heat, add a splash of water, and wilt the greens for 1–2 minutes; season lightly.
- Whisk together tahini, lemon juice, warm water, and a pinch of salt until smooth and pourable.
- Divide wilted greens between bowls, top with roasted vegetables and chickpeas, drizzle with tahini, and finish with parsley and seeds. Enjoy warm!
Notes
For crispier chickpeas, ensure they are patted dry before roasting. Adjust seasonings and toppings to personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian